How to Brew Colombian Puente Azul Estate Coffee Pour Over - Saint Augustine Coffee Region Flavor Profile

Colombia Coffee - San Agustin Blue Bridge Estate

Flavor: Toffee, sugarcane, black tea - with a prominent milky aroma

A coffee with toffee, sugarcane, and black tea flavours, well balanced and gentle, with outstanding sweetness

Colombia - Huila - San Agustin

Colombia CONDOR Huila San Agustin

Region: Huila/San Agustin

Altitude: 1600-1650M

Variety: Typica

Processing: Washed

Grade: SUPREMO

Bean Size: 17/18 screen

Flavor Description: Sugarcane sweetness, creamy aroma, bright orange peel, caramel and nut flavours

Huila is a very important coffee-producing region within Colombia. Coffee grows on the canyon slopes formed at the junction of the western coastal mountain range and the eastern mountain range. Among these, San Agustin has the Los Naranjos (Orange River) flowing through it, and combined with fertile volcanic soil and a humid climate, it produces the highest quality coffee in Colombia. The San Agustin coffee produced by the Condor cooperative is sourced from local small-scale coffee farmers. To maintain excellent coffee flavour, they choose to grow only the traditional Typica variety, processed delicately with the washed method, with strict quality control of the green beans, and exported as SUPREMO, the highest grade in Colombian coffee classification. It has repeatedly achieved excellent results in COE (Cup of Excellence) evaluations.

How to Brew Colombian Coffee [San Agustin Blue Bridge Estate] Well?

FrontStreet Coffee pour-over reference: weigh 15 g of [San Agustin Blue Bridge Estate] coffee grounds and pour them into a grinder for a medium grind. The ground particles should be slightly coarser than table salt. We use a BG grinder setting 5R (standard sieve pass rate 60%), a water temperature of 89°C, and a V60 dripper, with a recommended coffee-to-water ratio of around 1:15.

Using the hot water from the pour-over kettle, draw circles clockwise with the centre of the filter cup as the centre point. Start timing when brewing begins, brew the coffee to 30 g within 15 seconds, then stop pouring. When the time reaches 1 minute, perform the second pour. During the second pour, just as before, draw circles clockwise with the centre of the filter cup as the centre point. The water stream should not hit the area where the coffee grounds meet the filter paper, to avoid channeling.

Leave one circle of space when brewing out to the outermost circle, then brew circle by circle toward the centre. At 2 minutes and 20 seconds, the coffee should be brewed to 220 g, and the brew is complete.

Japanese Style Ice Pour-Over [San Agustin Blue Bridge Estate]

FrontStreet Coffee ice pour-over [San Agustin Blue Bridge Estate] reference:

Colombian coffee [San Agustin Blue Bridge Estate], light to medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

20 g of coffee grounds, 150 g of ice cubes, 150 g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use small Fuji setting 3.5; for ice pour-over, grind slightly finer by half a setting, to small Fuji setting 3. The recommended coffee-to-(water + ice) ratio is 1:15.

Bloom water amount 40 g, bloom time 30 seconds.

Segmented pouring: first segment 60 g of water, second segment 40 g of water. Use a relatively fine but high water column for pouring, with a forceful stirring impact to make the coffee grounds roll fully. Be careful, however, that the liquid level does not get too high and does not hit the filter paper at the edges.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20 g of coffee grounds).

FrontStreet Coffee Recommendation

San Agustin Blue Bridge Estate shows the refined, balanced side of Colombian coffee, and FrontStreet Coffee's Colombia Huila is the closest everyday match: grown above 1,500 m in the mountains of Huila and roasted medium-dark, it brings out dark chocolate and nutty sweetness with a moderate oiliness and a full body, and it works as well in a French press or moka pot as it does as pour-over. If you are curious how Colombia performs with a modern process, FrontStreet Coffee's Frontera Estate Sidra is anaerobically sun-dried and roasted medium-light, turning out passion fruit, grape, apricot, and dried-fruit notes when brewed as pour-over, cold brew, drip bag, or moka pot. For espresso drinks, FrontStreet Coffee's Signature Blend pairs the creamy nuttiness of Brazil with the dark chocolate bittersweetness of Colombia for a rich, smooth latte base.